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For the mushrooms
2? cups mushrooms (khumb), cut into halves
2 tsp lemon juice
? tsp butter
2 tsp salt
For the spinach paste
4 cups chopped spinach (palak)
25 mm. (1") piece of ginger
2 green chillies
3 to 4 garlic cloves
To be ground into a tomato paste
4 big tomatoes
25 mm. (1") piece of ginger
2 green chillies
3 to 4 garlic cloves
For the tempering
? tsp red chilli powder
1 tsp ghee
Other ingredients
1? cups roughly chopped onions
? tsp garam masala
1 big cardamom (elaichi), crushed
1 cardamom (elaichi), crushed
2 tsp oil
Salt to taste
For the mushrooms
Boil 3 cups of water and add lemon juice and salt. Remove from the flame and soak the mushrooms in it for 5 to 6 minutes. Drain and discard the water.
Heat butter in a non-stick pan and saut? the cooked mushrooms in it for a while. Keep aside.
For the spinach paste
Mix all the ingredients for the spinach paste with 1 cup of water and bring to a boil.
Cool and grind to a fine paste. Keep aside.
Blend the onions to a smooth paste.
Heat the oil in a non-stick pan, add the onion paste and fry it till light brown in colour.
Add the prepared tomato paste and cook till oil separates.
Add big cardamom, cardamom, garam masala and salt and fry for a while.
Add the spinach paste to it and cook it for another 2 to 3 minutes.
Add the mushrooms and mix well. Remove it in a serving dish and keep aside.
Heat ghee in a non-stick pan, remove from the flame and add red chilli powder to it.
Pour the tempering immediately on the vegetable and serve hot.
Serve hot with roti or parata
2? cups mushrooms (khumb), cut into halves
2 tsp lemon juice
? tsp butter
2 tsp salt
For the spinach paste
4 cups chopped spinach (palak)
25 mm. (1") piece of ginger
2 green chillies
3 to 4 garlic cloves
To be ground into a tomato paste
4 big tomatoes
25 mm. (1") piece of ginger
2 green chillies
3 to 4 garlic cloves
For the tempering
? tsp red chilli powder
1 tsp ghee
Other ingredients
1? cups roughly chopped onions
? tsp garam masala
1 big cardamom (elaichi), crushed
1 cardamom (elaichi), crushed
2 tsp oil
Salt to taste
For the mushrooms
Boil 3 cups of water and add lemon juice and salt. Remove from the flame and soak the mushrooms in it for 5 to 6 minutes. Drain and discard the water.
Heat butter in a non-stick pan and saut? the cooked mushrooms in it for a while. Keep aside.
For the spinach paste
Mix all the ingredients for the spinach paste with 1 cup of water and bring to a boil.
Cool and grind to a fine paste. Keep aside.
Blend the onions to a smooth paste.
Heat the oil in a non-stick pan, add the onion paste and fry it till light brown in colour.
Add the prepared tomato paste and cook till oil separates.
Add big cardamom, cardamom, garam masala and salt and fry for a while.
Add the spinach paste to it and cook it for another 2 to 3 minutes.
Add the mushrooms and mix well. Remove it in a serving dish and keep aside.
Heat ghee in a non-stick pan, remove from the flame and add red chilli powder to it.
Pour the tempering immediately on the vegetable and serve hot.
Serve hot with roti or parata
...thnx for posting and sharing this recipe with us!!! 
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